Description
This recipe for snickerdoodle cookies results in classic treats with a soft, chewy center and crisp edges, rolled in a generous cinnamon-sugar coating. They are perfect for holiday baking or any time you crave a nostalgic, comforting cookie.
Ingredients
Scale
For the Cookies:
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
For the Cinnamon-Sugar Coating:
- 1/4 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
Instructions
- Preheat the Oven:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Make the Cookie Dough:
- In a large mixing bowl, cream together the softened butter and 1 1/2 cups of sugar until light and fluffy, about 2-3 minutes.
- Beat in the eggs, one at a time, then add the vanilla extract.
- Mix the Dry Ingredients:
- In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Make the Cinnamon-Sugar Coating:
- In a small bowl, mix together 1/4 cup granulated sugar and 1 1/2 teaspoons ground cinnamon.
- Form the Cookies:
- Roll the dough into 1 1/2-inch balls. Roll each ball in the cinnamon-sugar mixture until well coated.
- Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
- Bake the Cookies:
- Bake in the preheated oven for 9-11 minutes, or until the edges are set and slightly golden, but the centers are still soft.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Butter: Ensure the butter is properly softened for easy mixing.
- Chilling the Dough: If the dough is too soft, chill it for 30 minutes before rolling into balls.
- Cream of Tartar: This ingredient helps achieve the classic snickerdoodle texture. If you don’t have it, you can substitute with baking powder, though the texture may vary slightly.
- Prep Time: 15 minutes
- Cook Time: 9-11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 15g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 25mg